That's not as awful as I had imagined. Surprising given Scandinavians eat such delicious (ahem) things like that Swedish fermented herring in a can (just the smell, dear gods) and one I haven't tried myself but still: fermented, buried shark meat. I mean, come on

Never go to Minnesota. Why?

First, and aside: I am well familiar with how my European ancestors ate, and the long and storied tradition of things like Haggis starting as peasant food and becoming a national dish. But you know what? My family traversed an ocean just to live somewhere where an aristocratic dickwad couldn't just nick the edible part of the cow and leave us with the lungs and liver. THAT'S LITERALLY WHY WE LEFT - SO WE COULD QUIT EATING SHIT LIKE SUET PIE.

First, and aside: I am well familiar with how my European ancestors ate, and the long and storied tradition of things like Haggis starting as peasant food and becoming a national dish. But you know what? My family traversed an ocean just to live somewhere where an aristocratic dickwad couldn't just nick the edible part of the cow and leave us with the lungs and liver. THAT'S LITERALLY WHY WE LEFT - SO WE COULD QUIT EATING SHIT LIKE SUET PIE.

And seriously - Minnesotans (of Scandinavian and German origin, not the new immigrants from Ethiopia and southeast Asia) consider ketchup spicy.

Ketchup.

They also mostly suck at making cheese, which is weird because Wisconsin is awesome at at it they are neighboring states. It's kinda like Belgium and Netherlands with beer?

As someone who lives in Minnesota, I would just like to say that I love spicy things and ketchup doesn't even register on my radar. Can take pictures of the sriracha in my cabinet to confirm, if need be. (Just don't feed me ghost peppers, that's just stupid levels of spicy.)

It's a cheese produced in the place of France i live in (near the Mont-Blanc), and quite popular since it's been declined in tartiflette : a Savoyard gratin made from potatoes, bacon (lardons), and onions- ty Wikipedia

but it's not my favourite, i'd say that Camembert, Gorgonzolla and Comté are those i like the most i'm a big fan of the Epoisse too (this one is very strong though)